Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, italian cream cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Italian Cream Cake is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Italian Cream Cake is something that I have loved my whole life. They’re nice and they look wonderful.

Italian cream cake is NOT supposed to be this dense. This was like a dry, greasy brownie. The origin of Italian cream cake doesn't really seem to be known.

To get started with this recipe, we have to prepare a few components. You can cook italian cream cake using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Italian Cream Cake:

1. Make ready 1 box white cake mix
2. Make ready 1 (3.4 box) vanilla pudding
3. Take 4 large eggs
4. Get 1 1/4 cups buttermilk
5. Take 1/4 cup vegetable oil
6. Prepare 2 tbs sour cream
7. Get 1 tsp mayonnaise
8. Prepare 2 tsp vanilla
9. Prepare 1 cup chopped pecans
10. Take 2 cups coconut flakes
11. Prepare Icing
12. Take 1 (8 oz) cream cheese
13. Take 1/4 stick butter
14. Get 1 tsp vanilla
15. Prepare 2 1/2 cups powder sugar
16. Take 1 cup crushed pecans
17. Take 1 cup coconut flakes

No-Bake Italian Cream Cake - Moore or Less Cooking. No Bake Italian Cake - This No Bake Italian Cake is like heaven in your mouth!!! And you don't even have to turn on the oven. You can ALWAYS find an Italian cream cake at my family holiday shindigs.

Steps to make Italian Cream Cake:

1. Pre heat oven 350. Beat the first 8 ingredients at medium speed till will mixed 2-3 minutes.
2. Stir in pecans and coconut. Pour into a greased bundt pan.
3. Bake 40 minutes or until sticking a tooth pick in and come out dry. Cool 10 minutes until removing from pan.
4. Icing. For the frosting, add the butter and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powder sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Now add pecans & coconut and mix for another minute. Spread onto cooled cake and serve. Store in refrigerator for up to 5 days!

I think everyone in my family has my grandma Barb's highly requested Italian Cream cake recipe (and now so do you. Old-fashioned Italian cream cake made with coconut, pecans, and cream cheese frosting. This is a can't-miss authentic Italian cream cake recipe! This is a great holiday crowd pleaser. You can find it in Cookbook Volume One!

So that’s going to wrap it up with this exceptional food italian cream cake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!